Cauliflower

> >I Didn’t get much sleep last night, so I needed a light but satisfying breakfast at 6.00am.
At first I wanted to add some potatoes, but then decided against it in order leave room for later when a nice lunch was called for 🙂

Bon Appetit ! Life is Good !>

Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

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Saute italian sausage in olive oil

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Add garlic paste and onion julienne

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Add bok choy and blanched cauliflower, season with kosher salt and sriracha. To plate, sprinkle with chili flakes

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Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

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Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

> >Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂> > > >

..A coupleof day’s ago I made a big batch of my beloved tomato bisque. It served me well as late night snack for a few day’s, the last one last night, when I added some butteredcauliflower and ate it with a good chunk of sourdough bread, indispensable for wiping the bottom of the bowl to make sure one get’s the last drop and nothing is wasted 🙂>
Blanch the cauliflower rosettes, then saute lightly in butter. season with kosher salt and white pepper. To serve, pour bisque in bowl, add the cauliflower and sprinkle with finely sliced scallions.<
Recipe for ” Tomato Bisque ”>Bon Appetit ! Live is Good !.

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” Braised beef ribs in red wine with potato gnocchi and vegetables in curry cream ” >
I have prepared beef ribs in many different ways over the years, but , in my humble opinion, this preparation stands high above the rest. Just make sure you don’t skimp on the wine , both the quality and the quantity you use. Use lots of onion and garlic as well and stay away from thickening the sauce with flour ! Just press all the vegetables which you cook in the sauce through a fine mesh sieve, it’s the only thickener the sauce will need. The texture and flavor are just so much better this way. >
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Season ribs with salt and pepper. Saute ribs in oil until evenly browned on both sides. Remove, set aside. Saute carrots and onions until caramelized. Add garlic and saute until fragrant. Add back ribs. Add celery, tomatoes and wine. Simmer until ribs are very tender but not falling apart. Remove ribs, hold warm. Strain sauce through a fine mesh sieve, then pressing all the vegetables through with a bench scraper. Return sauce to simmer until it has the desired texture. Adjust seasoning if necessary. Return ribs to sauce to re-heat. To serve, place ribs on serving dish, nape generously with sauce and sprinkle with scallions. Serve with potato gnocchi and curried cauliflower/carrots. .>

Simmer chicken in lightly salted water until cooked through but still firm.
(No falling of the bone here, that’s overcooked)
Add carrots, leek and celery and simmer until just done.
Remove from heat, add salt, cayenne, lime juice, cauliflower, peppers and tomatoes and let steep for another five minutes.
To serve, sprinkle with cilantro and garnish with lime slices.

. .In my opinion, pig‘s tails are the second best part of the whole pig,
right after the cheek’s. I prefere them brined and simmered, served
with a good mustard and sour dough bread. However, I found those
smoked ones at my neighbor hood store and what better way to enjoy
them then in a good stew 🙂..